INGREDIENTS
10 L full cream cow's milk.
0.25 tsp thermophilic culture.
2.5 ml (half tsp) CaCl2 30% solution in 0.25 cup cooled boiled water (60 ml).
2.5 ml (half tsp) standard strength rennet in 0.25 cup cooled boiled water (60 ml).
Saturated brine solution 18% (no iodine).
CULTURE
Heat the milk to 39 C or 102 F.
Add the thermophilic culture.
Wait/rest for 5 minutes.
Stir for 3 or 4 minutes.
Ripen cultured milk for 40 minutes.
Some temperature drop is OK.
Calcium Chloride and Rennet
Add CaCl2 - (not needed for raw milk).
Add rennet and stir for no more than one minute.
Wait 40 minutes for a clean break. Do the knife test.
Some temperature drop is OK.
CUT AND STIR THE CURDS
Cut the curds into approximate half inch cubes(1.25 cm)
Rest the cut curds for 5 minutes.
Gently stir the curds for 20 minutes.
Break the bigger curds into small rounded pieces.
After stirring, allow the curds to settle for 5 minutes.
WASH THE CURDS
Heat 5 litres water to 60 C or 140 F.
Drain about half the whey. Dip a sieve and ladle out some whey.
Briefly stir the curds to prevent matting.
Add and stir the warm water into the curds up to the level before the skimming step.
The target temperature for this step is 42 C or 108 F.
Stir for 10 minutes.
This step lowers the acidity.
Rest for 10 minutes.
Drain most of the whey / water.
PRESS THE CHEESE (1)
Tip the curds into a cheese cloth lined mould.
Press the cheese for 30 minutes.
Gradually tighten the pressure to maintain 5 kg or 11 pounds.
PRESS THE CHEESE (2)
Unwrap. Turn over the block. Re-wrap.
Press for 9 hours at 11 kg or 24 lb.
Optional re-wrap and flip after 4.5 hours.
Tighten the press to maintain the pressure.
BRINE THE CHEESE
Submerge the unwrapped cheese in the brine for 9 hours.
Invert the cheese in the brine at half time.
AIR DRY
Place on a drying mat at room temperature for 2 to 3 days.
Invert the cheese every 12 hours.
RIPEN AND STORE
Vacuum Pack (or Wax)
Ripen at 12 C or 54 F at 85% humidity for 4 weeks.